Directions

Coat a medium skillet with nonstick cooking spray and heat over medium. Add bell peppers, asparagus, lemon zest and 1/4 tsp salt. Stir occasionally. When the vegetables just begin to soften transfer to a bowl and cover.Add remaining 1/4 tsp salt to skillet with garlic and sweat for 1 min. Add shrimp and cook for another 1-2 mins.Whisk cornstarch and broth in a separate bowl until smooth, then add to the pan along with a dash of salt. Cook, stirring until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2-3 mins. Remove from heat and stir in lemon juice. Serve shrimp over vegetables and garnish with parsley.